Wednesday, July 26, 2017

I read some more of Work Clean today. I am reading about how chefs prepare before they start doing anything. Part of this is creating a to do list then figuring out the number of items that should be on the list and prioritizing them. It is also about control and organization of workspace.

I checked the gift books and the displays this morning.

I spent some time discussing the annual calendar with a colleague. We are also working on a monthly calendar.

I spent some time going through my old bookmarks and readers advisory material. I have about seven different bookmarks.

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